Peru with flavour
Ceviche is a classic Peruvian dish is made from fresh raw fish marinated in citrus, such as lemon or lime, and spiced with ají chili peppers. Besides its luscious texture and refreshing tartness, ceviche is an essential part of Peru’s heritage and a must-try as part of any Peru culinary travel experience.Historians believe its forebear was brought to Peru by Moorish women who accompanied the Spanish conquistadors. The raw fish mix was eventually infused with native Peruvian flavors and styles. This August, Aracari’s founder Marisol popped by the Pittsburgh office of our friends at Frontiers Travel to demonstrate the basics of ceviche preparation with a ceviche cooking class.
Marisol prepared Aracari’s flagship dish, a classic Ceviche. In this video, she explains when to eat ceviches, how to choose the right fish, and why sweet potatoes and corn often accompany the delightful dish. Click to watch the video below.
In addition to a ceviche cooking class, there are a myriad of peru food travel experiences you can enjoy if you visit, from street food tours to pisco cocktail making classes to trying out traditional pachamnaca cooking techniques. Check out culinary tour peru ideas for more inspiration or take a look at our 10 day Peru with Flavor itinerary.
